2 cans (11 ounces each) mandarin oranges, drained very well
2 cups miniature marshmallows
1/2 cup shredded sweetened coconut (optional)
Instructions
In a large mixing bowl, whisk the orange flavored plant based gelatin powder with one cup of boiling water. Stir continuously for about two minutes until the powder is completely dissolved and no granules remain at the bottom of the bowl. This ensures a smooth base for your salad.
Stir in the half cup of cold water to the gelatin mixture. Place the bowl in the refrigerator for about 15 to 20 minutes. You want the mixture to be slightly thickened but not completely set, as it needs to be viscous enough to hold the other ingredients without being a solid block.
Remove the bowl from the fridge and whisk in the dry instant vanilla pudding mix. Continue whisking until the mixture is smooth and begins to thicken further. The vanilla adds that signature creamsicle flavor that makes this salad so iconic for the holidays.
Gently fold in the thawed whipped topping using a rubber spatula. Use a light hand to keep the mixture airy and fluffy. Avoid over mixing, as you want to maintain that cloud like consistency that defines a good fluff salad.
Add the well drained mandarin oranges, miniature marshmallows, and shredded coconut if you are using it. Gently stir them into the cream mixture until they are evenly distributed. Be careful not to break the orange segments while mixing.
Cover the bowl tightly with plastic wrap and refrigerate for at least two to four hours before serving. This allows the marshmallows to soften slightly and the flavors to meld together beautifully for your Christmas feast.
